Canning Vinegar Pickles: A Resource Guide
Canning is a method of food preservation in which food is processed, sealed and stored in an airtight container.
a brief History of canning
In 1795, the French were desperate to create a solution to feed the military during the French Revolution
The French government offered 12,000 Francs to any inventor who could devise a cheap way to store large quantities of food
In 1809, Nicholas Appert, a French brewer and confectioner, discovered that food cooked inside of a jar did not spoil until the seal was broken, thus creating a method of storing food in glass jars.
His original design included glass jars sealed with a cork reinforced with wax and wire, then boiled for a certain amount of time. Very similar to the process we still use today!
Fun fact: what came first- The can or the can opener?
Iron cans began as a niche item and rose in popularity in the 1840's. The manufacturers suggestion for opening was to simply use a hammer and a chisel.
It wasn't until 1858 that Ezra J. Warner patented the first can opener- nearly 40 years after the invention of the can!
U.S Pat. No. 19063
Now lets get started
You will need:
Veggies to pickle (beets, cucumbers, beans, etc.)
Vinegar
Sugar
Salt
Jar lifter
Pot to boil water
Measuring spoons
Knife + cutting board
Safety first!
Types of canned goods
Its important to have a knowledge of the pH scale and level of acidity of the foods you are canning to prevent botulism
High acid | Low acid |
Fruits and fruit juices | Meats |
Jams and Jellies | Poultry |
Pickles and relishes | Salsa |
Vinegars | Vegetables |
Chutneys and pie fillings | Chili |